Tasty pearls of wisdom from a guy who eats dessert first. Usually.

The star of the meal were his amazing Korean-style roasted Brussels sprouts. They were sweet, spicy, Brussel-y (in a good way), and flavored with his vegetarian secret weapon: gochujang (“go-choo-tjang”). Gochujang is a fermented soybean paste mixed with chili powder that’s a staple in Korean kitchens. Think of it like sriracha meets miso. Also think of it as the only way you’ll ever want to have Brussels sprouts ever again.